Sour Cherry Compote for Winter without Preservatives
Cook with love and passion, and the sour cherry compote I propose today is a recipe that will bring back warm and aromatic memories from your childhood. This compote is not only delicious but also simple to prepare, allowing you to enjoy sour cherries even on cold winter days, without using preservatives. Let's discover together how to achieve a perfect sour cherry compote!
Total preparation time: 1 hour
Preparation time: 20 minutes
Cooking time: 40 minutes
Number of servings: approximately 10 jars of 300 g
Necessary ingredients:
- 1 kg fresh sour cherries
- 1 kg sugar
- 2 L water
- 10 jars of 300 g (make sure they are clean and sterilized)
1. Preparing the sour cherries:
The first step is to take care of the sour cherries. Choose the ripest and healthiest cherries. Wash them well under cold running water to remove any impurities. Remove the stems, and if you wish, you can pit them, but this is optional. Cherries with pits add a distinct flavor to the compote.
2. Filling the jars:
Place the washed cherries in the sterilized jars, leaving a little space at the top. Add 5 tablespoons of sugar to each jar. The sugar not only sweetens the compote but also acts as a natural preservative. You can adjust the amount of sugar according to your personal preferences, but I recommend not reducing it too much to maintain the balance of flavor.
3. Adding water:
Fill each jar with water up to the rim. It is important that the water is warm to help the sugar dissolve more quickly. After filling the jars, seal them tightly with the lids, ensuring they are airtight.
4. Shaking the jars:
Once the jars are sealed, gently shake them to help the sugar dissolve completely. This step is essential to avoid forming a sugar crust at the bottom of the jar.
5. Boiling the compote:
In a large pot, place a towel at the bottom of the pot to protect the jars from direct contact with the bottom of the pot. Place the jars in the pot and fill with water so that they are completely covered. Boil on low heat for 40 minutes. This sterilization method ensures optimal preservation without using chemical preservatives.
6. Cooling the compote:
After boiling, wrap the pot with the jars in a blanket or with cushions, allowing them to cool slowly. This allows the compote to stabilize and creates a favorable environment for preserving the flavor and color. Leave them like this until the next day.
7. Checking the seal:
After they have cooled, check if the jars have sealed properly. If the lid pushes down when pressed, it means they have sealed correctly. If not, the compote may ferment and should be consumed immediately.
8. Storing:
If the jars are sealed, you can store them in a cool, dark place. The sour cherry compote can last up to 3-4 years, retaining its fresh flavor and taste.
Useful tips:
- You can experiment with flavors by adding a few sprigs of mint or cinnamon to the jars for a more complex taste.
- Another trick is to add a teaspoon of lemon juice to each jar to help preserve the color and enhance the flavor.
- If you want a sweeter compote, you can also add some strawberries or raspberries alongside the sour cherries.
Frequently asked questions:
Can sour cherry compote be used in other dishes?
Yes, this compote is delicious as a filling for pies, pancakes, or even as a topping for your favorite yogurt.
How many calories are in a jar of sour cherry compote?
A 300 g jar of sour cherry compote contains approximately 150-200 calories, depending on the amount of sugar used.
Ideal combinations:
Sour cherry compote pairs perfectly with a cheese pie or vanilla ice cream. You can also combine it with a semi-dry white wine for a romantic dinner.
I encourage you to try this recipe for winter sour cherry compote without preservatives. It’s an excellent way to preserve the taste of summer and enjoy fresh sour cherries on cold days. Savor each spoonful and let yourself be carried away by the warm memories of summer!
Cook with love and passion, and the sour cherry compote I propose today is a recipe that will bring back warm and aromatic memories from your childhood. This compote is not only delicious but also simple to prepare, allowing you to enjoy sour cherries even on cold winter days, without using preservatives. Let's discover together how to achieve a perfect sour cherry compote!
Total preparation time: 1 hour
Preparation time: 20 minutes
Cooking time: 40 minutes
Number of servings: approximately 10 jars of 300 g
Necessary ingredients:
- 1 kg fresh sour cherries
- 1 kg sugar
- 2 L water
- 10 jars of 300 g (make sure they are clean and sterilized)
1. Preparing the sour cherries:
The first step is to take care of the sour cherries. Choose the ripest and healthiest cherries. Wash them well under cold running water to remove any impurities. Remove the stems, and if you wish, you can pit them, but this is optional. Cherries with pits add a distinct flavor to the compote.
2. Filling the jars:
Place the washed cherries in the sterilized jars, leaving a little space at the top. Add 5 tablespoons of sugar to each jar. The sugar not only sweetens the compote but also acts as a natural preservative. You can adjust the amount of sugar according to your personal preferences, but I recommend not reducing it too much to maintain the balance of flavor.
3. Adding water:
Fill each jar with water up to the rim. It is important that the water is warm to help the sugar dissolve more quickly. After filling the jars, seal them tightly with the lids, ensuring they are airtight.
4. Shaking the jars:
Once the jars are sealed, gently shake them to help the sugar dissolve completely. This step is essential to avoid forming a sugar crust at the bottom of the jar.
5. Boiling the compote:
In a large pot, place a towel at the bottom of the pot to protect the jars from direct contact with the bottom of the pot. Place the jars in the pot and fill with water so that they are completely covered. Boil on low heat for 40 minutes. This sterilization method ensures optimal preservation without using chemical preservatives.
6. Cooling the compote:
After boiling, wrap the pot with the jars in a blanket or with cushions, allowing them to cool slowly. This allows the compote to stabilize and creates a favorable environment for preserving the flavor and color. Leave them like this until the next day.
7. Checking the seal:
After they have cooled, check if the jars have sealed properly. If the lid pushes down when pressed, it means they have sealed correctly. If not, the compote may ferment and should be consumed immediately.
8. Storing:
If the jars are sealed, you can store them in a cool, dark place. The sour cherry compote can last up to 3-4 years, retaining its fresh flavor and taste.
Useful tips:
- You can experiment with flavors by adding a few sprigs of mint or cinnamon to the jars for a more complex taste.
- Another trick is to add a teaspoon of lemon juice to each jar to help preserve the color and enhance the flavor.
- If you want a sweeter compote, you can also add some strawberries or raspberries alongside the sour cherries.
Frequently asked questions:
Can sour cherry compote be used in other dishes?
Yes, this compote is delicious as a filling for pies, pancakes, or even as a topping for your favorite yogurt.
How many calories are in a jar of sour cherry compote?
A 300 g jar of sour cherry compote contains approximately 150-200 calories, depending on the amount of sugar used.
Ideal combinations:
Sour cherry compote pairs perfectly with a cheese pie or vanilla ice cream. You can also combine it with a semi-dry white wine for a romantic dinner.
I encourage you to try this recipe for winter sour cherry compote without preservatives. It’s an excellent way to preserve the taste of summer and enjoy fresh sour cherries on cold days. Savor each spoonful and let yourself be carried away by the warm memories of summer!
Ingredients
1 kg sour cherries, 1 kg sugar, 2 L water, 10 jars of 300 g